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Potato and Cheese Pierogi Casserole


Potato and Cheese Pierogi Casserole

This great pierogi casserole is much faster and easier to make than these traditional versions.

Photo © Flickr user jspatchwork
Pierogies are potato and cheese stuffed pasta dumplings indigenous to Eastern Europe. They are delicious, but can be time consuming to make. In this ingenious casserole recipe the pierogies are deconstructed and layered to save lots of work.

Makes 8 Servings of Pierogi Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 12 lasagna noodles
  • 4 tbsp butter
  • 4 onions, diced
  • 2 cups cheddar cheese, shredded
  • 6 cups mashed potatoes
  • 1/2 cup sour cream
  • salt and black pepper to taste


  1. Cook the noodles in salted water and set aside. In a pan, heat the butter on medium, and sauté the onions until soft and sweet. Reserve 1/2 cup of the onions, and a tablespoon of the butter for the top of the casserole. Make the mashed potatoes, and add the onions (except the reserved portion), salt, pepper, sour cream, and cheese. Mix well.

  2. Lightly oil a 9 x 13 baking dish. Place 3 noodles on the bottom and spread 1/3 of the potato mixture over. Repeat - making three layers of potato and 4 layers of noodles. Spread the remaining onions and butter on the top layer of noodles. Take a knife and cut the casserole into portion-size squares to make serving easier.

  3. Cover with foil and bake at 350 degrees F., for 30 minutes. Remove foil and bale for 10 more minutes to lightly brown the top. Let rest for 15 minutes before serving.
Pierogies are usually served with sour cream, alongside sausage and cabbage.
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